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Salmon Crostini

January 18, 2012

Salmon Crostini 03
~ Katy ~

If you haven’t read it yet, see what Kevin and Rose are up to every year in Alaska in this post: Copper River Salmon

We are the lucky recipients of the best smoked salmon in the world. Trouble is, it goes so fast that we often don’t get a chance to create anything with it! I was able to abscond with some from Mom and Dad’s freezer and found that simple is best when using this very flavorful treat. The textures and tastes in this were better than I expected, and I’ll be making it again (and again and again).

Salmon Crostini

Smoked Salmon
Spreadable Cream Cheese
Make the crostini ahead of time. To prepare the crostini:
Slice a baguette into 36 pieces that are 1/4 to 1/2 inch thick.

Brush with a mixture of:
3/4 Cup olive oil
1 head of roasted garlic cloves.

Bake in a 400 degree oven until golden brown. Be sure to watch it, as you don’t want it to burn. You may also want to use plain olive oil for this.

Spread about 2 teaspoons of cream cheese on the crostini, put a piece of salmon on that and top with 2-3 capers.

Simple and delicious!

3 Comments leave one →
  1. January 22, 2012 3:57 pm

    I had never had smoked salmon until my Mom went to Alaska and they smoked and shipped her salmon she caught – so good! Beautiful picture by the way!

  2. Victoria permalink
    July 17, 2013 9:00 pm

    I like to use Boursin cheese, chopped red onion, capers and blueberry jam on my smoked salmon crostini. So good!

    • foododelmundo permalink
      July 18, 2013 10:43 am

      Sounds wonderful!

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